Balsamic Dijon Chicken with Quinoa & Mushrooms


  • 1/3 cup balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 4 6 oz chicken breasts
  • 1 tbsp olive oil
  • 2 shallots
  • 8 oz cremini or baby bella mushrooms
  • 1 cup quinoa
  • 2 cups chicken broth
  • In a zip-top bag, combine Marinade Mixture ingredients. Add chicken and toss gently to coat. Refrigerate until ready to use. 
  • Using the display panel, press the SAUTE program, adjust to HI, then press START. Add olive oil to the pot. 
  • When oil is hot, add shallots. Cook and stir 3 minutes until starting to soften. 
  • Add mushrooms and cook and stir 5 minutes. Add quinoa and cook and stir 3 minutes more. 
  • Stir in broth, then lay chicken breasts on top in an even layer. Discard remaining marinade. Press CANCEL.
  • Close the lid.
  • Using the display panel press the QUINOA Smart Program, then press START.
  • When the Smart Program completes, press CANCEL. Press the lid release on the lid handle down, then carefully open the lid. 
  • Use a meat thermometer to ensure the chicken has reached 165 degrees. Season quinoa to taste. 
  • Serve the chicken warm on a bed of mushroom quinoa.
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